Mustard and Beer Braised Country Style Pork Ribs

Mustard and Beer Braised Country Style Pork Ribs 

2 tbsp olive oil

5 lbs country style pork ribs 

1/2 tsp dry mustard 

1/8 tsp pepper

Pinch of salt 

1/2 tsp garlic powder 

1/2 tsp onion powder 

12 oz beer

1 cup chicken stock 

2 tbsp whole grain mustard 

1/4 cup flour 

3/4 cup water 

Salt to taste 

Pepper to taste 

In a Dutch oven, heat olive oil on medium high heat. 

Pat ribs dry with paper towel and then rub them with dry mustard, pepper, salt, onion powder and garlic powder. 

Add ribs to Dutch oven and sear on all sides for approximately 3 minutes per side. Remove from Dutch oven and place on a plate to rest. 

Add mustard to oil whisking until combined. Add chicken stock and whisk, scraping up crispy bits of pork. Add beer and mix well. 

Return the pork ribs to the Dutch oven, cover and place in a 350 degree oven for 1 1/2 hours. Remove cover and cook an additional hour, turning ribs at the 30 minute mark. 

Remove ribs to a serving platter and cover tightly with foil. Place Dutch oven on stove and bring to a boil over medium high heat. Mix flour and water & add to Dutch oven, whisking to mix well. Bring to a boil and simmer for approximately 5 minutes creating a smooth gravy. Add salt and pepper to taste.  

Serve over white rice or garlic mashed potatoes 

Asian Short Ribs

Asian Short Ribs 

2 1/2 cups beef broth

3/4 cup hoisin sauce 

3 tbsp soy sauce 

2 tsp sesame oil

1 1/2 tsp Chinese five spice powder 

1/8 tsp cayenne pepper 

4 lbs beef short ribs 

1/4 tsp pepper

1 tbsp vegetable oil

1/2 cup onion, chopped

4 cloves garlic, minced 

1 tsp ginger, grated 

1 1/2 cups mushrooms, sliced 

Preheat oven to 350 degrees. In a medium bowl combine first six ingrediants. Sprinkle ribs with fresh ground black pepper. 

In a 4 to 5 quart Dutch oven heat oil over medium high heat. Add ribs and cook until browned on all sides. Remove ribs to a plate.  

Add onion, garlic and ginger to Dutch oven. Cook and stir 2 minutes or until onion is light brown. Return ribs to Dutch oven and add broth mixture. Bring to a boil, cover and transfer to oven. 

Roast 2 hours , stirring once or twice. Stir in mushrooms and roast covered 45 minutes or until ribs are tender. Transfer ribs to a platter & cover to keep warm. 

Bring remaining sauce to a boil and cook uncovered for 2 to 3 minutes or until slightly thickened. 

Pour sauce over ribs and/or serve remaining sauce with rice. 

Caprese Skewers With Balsamic Reduction

Caprese Skewers With Balsamic Reduction 

24 Mini Mozeralla Balls 

24 Basil Leaves 

24 Slices of pepperoni or Salami

24 grape tomatoes 

24 small skewers 

Balsamic reduction, I use Nonna Pia 

Thread the mozeralla ball first, then fold the pepperoni or salami in quarters and thread onto the toothpick, add the basil leaf and finish with the grape tomato. 

Drizzle with balsamic reduction and serve.